Top Sirloin Steak Stew

Ingredients:

• 2 lbs beef top sirloin, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine (optional, can substitute with additional beef broth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 medium carrots, sliced
• 3 medium potatoes, cubed
• 2 cups frozen peas
• 1 cup celery, sliced
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (for cornstarch slurry)

Instructions:

Stovetop Method:

1. Sear the Beef:
   • Heat olive oil in a large pot or Dutch oven over medium-high heat.
   • Season the beef cubes with salt and pepper.
   • Sear the beef in batches until browned on all sides. Transfer to a plate.
2. Sauté Vegetables:
   • In the same pot, add more oil if needed, and sauté the onion until softened, about 5 minutes.
   • Add the garlic and cook for another minute.
3. Build the Stew:
   • Return the beef to the pot.
   • Stir in the tomato paste and cook for 2 minutes.
   • Add the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf.
   • Bring to a boil, then reduce heat to low.
4. Simmer:
   • Cover and simmer for 1.5 hours, or until the beef is tender.
   • Add the carrots, potatoes, and celery. Continue to cook for another 30 minutes, or until the vegetables are tender.
5. Thicken the Stew (Optional):
   • If you want a thicker stew, mix cornstarch with water to make a slurry.
   • Stir the slurry into the stew and cook for an additional 10 minutes until the stew thickens.
6. Add Peas:
   • Stir in the frozen peas and cook for another 5 minutes.
7. Season and Serve:
   • Remove the bay leaf.
   • Adjust seasoning with salt and pepper to taste.
   • Serve hot with crusty bread.

Slow Cooker Method:

1. Sear the Beef (Optional):
   • Heat olive oil in a skillet over medium-high heat.
   • Season and sear the beef cubes until browned. Transfer to the slow cooker.
2. Prepare Vegetables:
   • In the same skillet, sauté the onion until softened. Add garlic and cook for another minute. Transfer to the slow cooker.
3. Combine Ingredients:
   • Add beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker.
   • Stir to combine.
4. Cook:
   • Add carrots, potatoes, and celery to the slow cooker.
   • Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef and vegetables are tender.
5. Thicken the Stew (Optional):
   • If you want to thicken the stew, mix cornstarch with water to make a slurry.
   • Stir the slurry into the stew and cook on high for an additional 30 minutes until thickened.
6. Add Peas:
   • Stir in the frozen peas during the last 30 minutes of cooking.
7. Season and Serve:
   • Remove the bay leaf.
   • Adjust seasoning with salt and pepper to taste.
   • Serve hot.

This beef top sirloin steak stew is perfect for a comforting meal, with rich flavors and tender beef. Enjoy!